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Help - It's a little tooo Smokey Tasting

post #1 of 6
Thread Starter 

Happy New Year!

 

I still consider myself a smoking newbie and am reaching out to everyone for some advice. I have had my 22.5" Weber Smoky Mountain smoker for about a year and have done a dozen or so smokes during that time. I think I'm doing okay with the pork butts and baby backs (first couple were certainly a learning experience!).  Where I'm really having problems is with smoking Pork Loins and Pork Tenderloins. I've tried each of them twice. Each time the smoke flavor completely overpowers the taste of the meat.

 

My most recent smoke was this past weekend. Sam's Club recently had a great deal on pork loins so I picked one up to smoke.  I cut it in half and smoked a 5lb section.

 

Here's what I did: Rubbed it down with olive oil and seasoned it using a home made rub. I usually use mustard and then the rub but I thought with the shorter smoke time the mustard flavor may not burn off. It was about 30 degrees outside so I loaded up the smoker with a good bit of charcoal to try to maintain some heat in the cold temps, got it lit, and was able to keep it around 200 degrees. I put water in the water pan and used a combination of hickory and apple wood chips. I also mopped it with a mixture of Apple Juice, rub and a touch of bbq sauce once at 45 minutes and again at 1.5 hours.

 

At the 2.5 hour mark it hit an internal temperature of 145.  I took it off the smoker, wrapped in foil and then again in some towels and let it rest for about 30 min before serving.

 

It was certainly juicy and moist. I felt good about that! (and it had about a 1/4" smoke ring). But it just tasted like pure smoke. My wife and daughters politely ate it but didn't ask for seconds! (I'm eating it for lunches this week - smother it in enough bbq sauce and the taste isn't bad!)

 

A couple of observations:

When I pulled the Pork Loin off the smoker - the color seemed light to me. (sorry, forgot to take a pic!) I was expecting a deeper color. I'm guessing this was due to the low smoking temp and short smoking time.

 

Also, I seem to have a more difficult time getting a "thin blue smoke" in colder weather. It seems like there's either a good bit of white smoke or no smoke at all.

 

Question

How long should I apply smoke?  I usually take a handful of woodchips that have been soaked in water and add them at the beginning and it seems like around 30 - 45 minutes the smoke has stopped so I have been adding a second handful of woodchips.

Am I adding too much wood? (For longer Rib/Pork Butt smokes I use chunks of apple wood which work great but for shorter smokes I though the chips would be better).  Also, I typically just open the side door and toss the chips onto the coals. (Is there a technique to this?!)

 

In addition, does anyone have suggestions for smoking in cold temps?(or should I just break down and buy an electric smoker for the winter time!)

 

I really appreciate any tips, suggestions, ideas, etc. you may have!

Thank you,

Gary

post #2 of 6

The color of your smoke is directly proportional to the length of time to smoke.  With the amount of moister in your cooker, it would be easy to apply too much smoke.  Cut back and keep notes.  It's better to build your smoking times up rather than cutting down, makes for happier guest.

 

T

post #3 of 6
Gary
I don't have a WSM, but I do have two charcoal smokers with one being a jumbo mini I built which is very much like a WSM. I never use chips. I load my charcoal and wood chunks the same way no matter if I am doing a Boston butt that may go 9-10 hrs, a pork loin that will go 5 or a two hour meatloaf. The only thing I change up is the type of wood for the type of meat and MAYBE the amount of chunks, depending on who is eating.
As far as smoking in cold weather, a lot of the guys on here use a welding blanket to insulate their wsm. You can get a fairly cheap welding blanket at harbor freight. Wrap it around the smoker after you get the meat on and use some spring clamps or something to hold it closed. Make sure you don't restrict air intake or exhaust. I am sure you can get some ideas on here. Maybe try searching "insulating a wsm."

Smoke it up
William
post #4 of 6
http://www.smokingmeatforums.com/content/type/61/id/376397/width/500/height/1000/flags/LL

Here is a link to a picture JIRodriguez posted of his blanket wrapped wsm.

Smoke it up
William
post #5 of 6

First off you might drop the Hickory, strongest wood next to Mesquite. Basting, keeping the surface moist, allows more smoke to adhere. Basting/spritzing is not really needed other than another layer of flavor. The amount of time you apply smoke is part of the learning curve, to match your taste, and it changes. I applied light smoke. 2-4 hours, in the beginning. As I and my family developed a taste for it, I extended the smoke application. I now apply smoke the entire time the meat is in the smoker. Keep experimenting and keeping records...JJ 


Edited by Chef JimmyJ - 1/5/16 at 10:02am
post #6 of 6

Just a quick comment  about your "white smoke or no smoke" note.

You know that white smoke is an indication of incomplete combustion and the smoldering can give off creosote (which has a very nasty smoke flavor). Also, if you are soaking your chips they need to dry off before they can burn so you may be getting some steam.  If you have coals and/or wood burning and still do not see smoke don't get worried. The wood flavor will still come through, but a lot milder than with a full roaring fire.The thin blue smoke is almost transparent and is achieved by getting to a fine point between roaring flames and smoldering sticks.

As you can tell I am a stick burner and not an electric or propane guy.....

Good luck.

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